High Protein Vegan Pancakes

Name: High Protein Vegan Pancakes
Ingredients: 11 oz silken tofu; 1 1/2 cup unsweetened pea milk; 2 tbsp maple syrup; 2 tsp vanilla extract; 2 tsp fresh lemon juice; 3 1/2 cups spelt flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp salt; 1 tbsp vegetable oil; 1 cup unsweetened soy Greek-style yogurt; 1 cup mixed berries; 1/3 cup mixed unsalted roasted nuts (chopped); 2 tbsp roasted pumpkin seeds (chopped); maple syrup; powdered sugar

High Protein Vegan Pancakes

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Course: Breakfast

Ingredients

11 oz silken tofu
1 1/2 cup unsweetened pea milk
2 tbsp maple syrup
2 tsp vanilla extract
2 tsp fresh lemon juice
3 1/2 cups spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 tbsp vegetable oil

Toppings (optional)

1 cup unsweetened soy Greek-style yogurt
1 cup mixed berries
1/3 cup mixed unsalted roasted nuts chopped
2 tbsp roasted pumpkin seeds chopped
maple syrup
powdered sugar

Instructions

To a blender, add the tofu, pea milk, maple syrup, vanilla, and lemon juice. Blend until smooth.
To a large bowl, add the spelt flour, baking powder, baking soda, cinnamon, and salt. Mix well. Then add the wet ingredients from the blender. Mix until just combined, but be careful not to over-mix. If the mixture is too thick, add a splash of plant milk to thin it out a touch.
Heat a non-stick crepe pan on medium-high heat and use a bit of oil to lightly grease the pan. Use a ¼ measuring cup to pour the batter onto the pan. Cook for 2 minutes on each side, or until golden. Continue with the leftover batter.
Top with yogurt, nuts, berries, and maple syrup if desired, and enjoy.

Notes

Recipe adapted from Pick Up Limes

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